Bring some frozen deliciousness to your Memorial Day Barbecue with this easy Banana Raspberry No Churn Ice Cream. No ice cream maker needed, and you can make no churn ice cream in just 30 minutes and the freezer will do the rest. It’s made with only natural ingredients, that’s why it is a much better choice than the store bought ice cream.
No Churn Ice Cream
We all know that ice cream is one of the best moments on every Memorial Day Barbecue and essential for summer. All kids love it and, to be realistic, same applies to adults. I can’t even imagine my life without this fantastic frozen dessert! However the store bought ice creams are often too sweet or full of unhealthy ingredients. On the other hand making ice cream at home usually sounds like a mission impossible: it seems that you need to have an ice cream maker and pastry chef skills…
How about if I tell you that this is not the case at all! That Banana Raspberry No Churn Ice Cream is easy to make and even your kids might be able to prepare it! Just whip together a few ingredients, freeze a few hours or overnight, and you’ll be enjoying homemade, no churn ice cream much quicker than the churned variety!
No-churn ice cream only needs sweetened condensed milk, heavy whipping cream, and time in the freezer. It’s magical! Another nice thing about no churn ice cream is it isn’t gritty. The texture is smooth and creamy just like ice cream should be! Of course, for more flavor you want to add things to no churn ice cream like the fresh bananas and raspberry jam used in this recipe. If you like caramel I suggest trying our No Churn Almond Caramel Ice Cream. The flavor combinations are endless with no churn ice cream!
Banana Raspberry No Churn Ice Cream Recipe Tips
I am very happy to tell you that you need just natural ingredients to make my Banana Raspberry No Churn Ice Cream: whipping cream, good quality sweetened condensed milk, frozen bananas and raspberry jam, or give my homemade strawberry vanilla jam a try for variety. Of course, some vanilla extract is more than recommended for this wonderful no churn ice cream dessert as it will add great additional flavor. You just need to process the frozen bananas with the condensed milk, whip the cream and then fold the two mixtures together. No churn ice cream really is as easy as it sounds. The raspberry jam is added only at the end into the container where the banana raspberry no churn ice cream will be frozen.
No Churn Ice Cream Serving Suggestion
This Banana Raspberry No Churn Ice Cream is best served if you allow it to sit at room temperature for about 20-30 minutes before serving. The best way to serve no churn ice cream is when it starts melting slightly. The unfrozen mixture is very creamy and not liquid like some of the store bought variations. Therefore when this banana raspberry no churn ice cream melts its texture becomes partially creamy and partially frozen – a real pleasure for the palate!
It is great to enjoy this banana raspberry no churn ice cream just plain in a bowl or in a cone. It is also great to eat it on pancakes or waffles – like these delicious Banana Waffles. I would recommend this no churn ice cream also with fruit pies and tarts – for example with this Rustic Strawberry Tart… No matter how you would have this No Churn Banana Raspberry Ice Cream, you will certainly have a very delicious experience!
Planning to make this Banana Raspberry No Churn Ice Cream recipe? I will be very glad to find out how it went! Please give it a star rating or comment on the post below!
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- 2 large bananas cut in slices and frozen
- 12 ounces sweetened condensed milk
- 1 2/3 cups heavy cream 12 oz
- 2 teaspoons vanilla extract
- 2/3 cup raspberry jam 7 oz
In a food processor puree bananas until almost smooth. Add vanilla and condensed milk and puree until the mixture becomes creamy.
In a large mixing bowl whip the cream until very thick. Using a rubber spatula fold in the banana mixture into the whipped cream, adding it little by little. Mix gently with the spatula to obtain a uniform consistency.
Pour 1/3 of the ice cream mixture into a large loaf pan. Spoon about 1/3 of the raspberry jam on top. Continue the process until all the ice cream and raspberry jam are in the container.
Freeze for at least 10 hours or overnight.